Dessert

Bailey’s Chocolate Bread with Espresso Cream Cheese Glaze Recipe

ByMariam Harutyunyan January 21, 2026January 21, 2026

Introduction

This Bailey’s Chocolate Bread with Espresso Cream Cheese Glaze is a rich and indulgent treat perfect for any chocolate lover. Moist and flavorful, it balances the deep cocoa notes with a hint of espresso and creamy Irish cream liqueur. Whether for breakfast or dessert, this bread is sure to impress.

A rectangular chocolate cake loaf with a dark brown, cracked top and sides, covered unevenly with thick, creamy, light beige icing drizzled in wide, smooth layers across the top and edges, sitting on crumpled white parchment paper on a white marbled surface, sprinkled around with scattered dark coffee beans. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1 teaspoon espresso powder

14 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
1 cup sugar

1/2 cup loosely packed brown sugar
1/2 cup plain Greek yogurt*
1 teaspoon vanilla extract

1/2 cup Irish cream liqueur (such as Bailey’s)
1/2 cup whole milk
3/4 cup dark chocolate chips or chunks

4 ounces cream cheese, softened
1 teaspoon espresso powder
1 teaspoon vanilla extract

1 cup powdered sugar
2 tablespoons Irish cream liqueur (such as Bailey’s)
2-3 tablespoons whole milk or cream (start with 2)

Instructions

Step 1: Preheat your oven to 350℉. Line a 9×5 loaf pan with parchment paper and spray liberally with nonstick cooking spray for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until evenly combined. Set aside.
Step 3: In a large mixing bowl, whisk the melted butter, eggs, sugar, and brown sugar until smooth. Add the Greek yogurt, vanilla extract, Irish cream liqueur, and whole milk; whisk again until fully combined.

Step 4: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. Fold in the dark chocolate chips or chunks.
Step 5: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until the center is set and a toothpick inserted comes out clean.
Step 6: Allow the bread to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.

Step 7: For the glaze, beat together the softened cream cheese, espresso powder, and vanilla extract in a medium bowl until smooth. Gradually add the powdered sugar while beating until combined.
Step 8: Add the Irish cream liqueur and 2 tablespoons of milk or cream, beating for a couple of minutes until the glaze is smooth and lump-free. Add an extra tablespoon of milk if needed to reach desired consistency.
Step 9: Drizzle the glaze over the cooled bread, slice, and enjoy!

Tips & Variations

Use high-quality dark chocolate for a richer flavor and better texture.
Substitute Greek yogurt with sour cream or buttermilk if preferred.
For a stronger espresso flavor, add an extra 1/2 teaspoon of espresso powder to the glaze.

To make it non-alcoholic, replace Irish cream liqueur with an equal amount of milk and a drop of vanilla extract.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Allow frozen bread to thaw completely before glazing and serving. Reheat slices gently in the microwave or oven for a warm treat.

How to Serve

A dark brown chocolate loaf cake is sliced into four pieces on white parchment paper, with creamy light tan frosting spread thickly between each slice and drizzled over the top in uneven lines, creating a textured look. The cake has a moist, dense texture with visible chocolate bits inside. Nearby, there is a glass of iced coffee with milk, filled with ice cubes. Scattered around the cake and glass are whole dark brown coffee beans and smears of the same light tan frosting. All items are placed on a white marbled surface with a soft white cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of Greek yogurt in the batter?

Greek yogurt provides moisture and tenderness without heaviness, while cream cheese is denser. It’s best to stick with Greek yogurt or a similar substitute like sour cream for the batter to maintain the right texture.

Is it necessary to use both cocoa powder and espresso powder?

Yes, the cocoa powder provides the classic chocolate flavor, while the espresso powder enhances and deepens the chocolate notes, giving the bread a richer, more complex taste.